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–+ servings

Potato Leek Soup

A creamy and comforting soup made with tender leeks and potatoes, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 3 medium potatoes peeled and diced
  • 3 medium leeks cleaned and sliced
  • 1 tablespoon olive oil for sautéing
  • 4 cups vegetable broth
  • 1 cup heavy cream for creaminess
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
For the Topping
  • 1/4 cup chopped chives for garnish
  • 1/4 cup croutons for crunch

Method
 

Prepare the Soup Base
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the sliced leeks and sauté for about 5 minutes until softened.
  3. Stir in the diced potatoes and cook for another 2-3 minutes.
  4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
Blend and Finish
  1. Remove the pot from heat and let it cool slightly.
  2. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
  3. Stir in the heavy cream, salt, and pepper. Adjust seasoning to taste.
Serve
  1. Ladle the soup into bowls and top with chopped chives and croutons.
  2. Enjoy your creamy potato leek soup hot!

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 7gSodium: 450mgFiber: 5gSugar: 2g

Notes

For a vegan version, substitute heavy cream with coconut milk or a plant-based cream alternative.

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